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UZBEK CUISINE Uzbek
cuisine, the same way as Uzbek culture and Uzbek ethnos has been formed
during hundred years under the influence of Turk, Tajik, and Mongol
cuisine. Today Uzbek cuisine is peculiar culinary book of Central Asian
countries.
It is characteristic for national Uzbek cuisine
intensive use of meat, first of all mutton and various game-bird like
quail, partridge with full rejection of pork (pork is considered impure
and unfit for usage in Islam) and fatty domestic birds like goose and
ducks. In the same way Uzbeks rarely use chicken-meat and turkey for
food.
It is customary to cook meat without separating it from its
bones, except that kebab is exception to the rule. It is also customary
to skin birds either before or after cooking. It is popular to use
combination of meat and pastry manty, lagman and shilpildoq.
 It
is also typical for Uzbek cuisine to use cereals and legumes such as
rice, maize, wheat, peas. Popular vegetables are pumpkin, carrot and
turnip. Surely Uzbeks use various fruits and nuts of all kinds. Eggs
and fish are used less often.
Sour milk katik and its products
are used to cook many dishes. Uzbeks use combination of vegetable fat
and adipose. Many dishes are rich in spicery: onion, paprika, basil,
turmeric, dill, mint and barberry.
Food is prepared in two main
steam boiling and frying. Frying is done mainly on the combination
vegetable and animal fat, more rarely on open flame. Special cauldron
on the surface resembling satellite plate is used for frying, while
there is manty-kaskan for steam boiling.
The main dish of Uzbek
cuisine is plov. In each big city plov is cooked in its own recipe.
Khiva, Samarkand, Bukhara, Tashkent can give pleasure with its unique
recipe plov.
There are soups like shopirma, moshkhurda, kakurum,
kurtova in Uzbek cuisine. Most of them are cooked with the use of sour
milk and its products. Their history goes back to the times when Turks
the ancestors of present Uzbeks were yet nomadic tribes. The general
name for the soups with sour milk is katykli. Vegetables are never
used as central ingredient of receipt, while some of them like onion
and radish are used uncooked. But more often vegetables are excellent
supplement for meat dishes and plov. Besides vegetables are used in
most of the national soups.
Uzbek
cuisine is unique, exceptionally thought-out formula of cooking most
dishes. Besides many Uzbek dishes set the fashion in the cuisine of
other Central Asian countries.
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